Chickpea and Tahini Soup

"from Vegetarian Soups for All Seasons. Serve with pita bread and tabbouleh."
 
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photo by Dr. Jenny photo by Dr. Jenny
photo by Dr. Jenny
Ready In:
45mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
  • Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
  • Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
  • Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
  • Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
  • Season with salt and pepper, then simmer for 5 minutes longer.

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Reviews

  1. This was a really lovely soup! I liked how it had a nice, creamy consistency without actually using cream. The flavors were well balanced and I especially enjoyed the taste of the fresh dill. I used Italian seasoning as the "sodium free seasoning." I used a combination of cremini mushrooms that I was trying to use up and white button. This made for a very enjoyable lunch today for DH and myself. Thanks for posting! Made for Sun and Spice 2013.
     
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RECIPE SUBMITTED BY

I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric. We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
 
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